The other day I was trying to make dinner based on what we had in the house and I created this dish that we liked so much I had to share it with you!
Gnocchi is a pain in the butt to make, and if you want to make it gluten free, good luck. Luckily our grocery store carries gluten free gnocchi so I keep us stocked up. I currently have 3 boxes in the pantry!
I really wanted to make a brown butter sage sauce, but I didn’t have fresh sage so I made up a different concoction that worked out just as well! I didn’t measure anything so everything below is my guestimate!
2 Tbsp butter
1/3 cup Almond milk (it may have been 1/2)
1/2 a sprig of fresh rosemary (chopped)
1/4 tsp dried sage
1/8 tsp onion powder (because I didn’t have real onion)
1/8 tsp-ish of black pepper
1 can of mushrooms (because I didn’t have fresh ones)
Harvati cheese with caraway seeds (it was leftover…i think about a 2x2in block)
I heated the butter and skimmed most of the solids off the top before adding the fresh chopped rosemary to it.
After about a minute I added the milk, seasoning, and mushrooms and cooked them over medium-low heat for a 1-2 minutes before adding the cheese.
Gnocchi only takes about 2 minutes to cook. Just pop those puffy potato pieces of heaven into boiling water and when they pop to the surface, just scoop them out and place them into the sauce!
I wanted the sauce to be thicker but I knew the gnocchi cooking in the sauce would give off enough starch to thicken it up and I was more than pleased to see it did after a few minutes.
It was so delicious. I would have liked to have had a side salad or something on the side to add a bit of crunch and acidity since it was so rich but I was too full to care that much!!